Physico-chemical characteristics for some green plant juices assortments

Cozma, Antoanela and Velciov, Ariana and Petcu, Mihaela and Stoin, Daniela and Poiana, Mariana-Atena and Moigradean, Diana and Micula, Lia and Popescu, Sofia: Physico-chemical characteristics for some green plant juices assortments. Proceedings of the International Symposium on Analytical and Environmental Problems, (24). pp. 105-109. (2018)

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Abstract

Due to their nutritional and biological potential, natural juices from green fruits and vegetables are foods with multiple implications for the body's balance both physically, mentally and emotionally. Consumed moderately, as part of a balanced diet, green herbal juices offer properties that promote good health, reducing the risk of illness. With high vitamin, mineral, fiber and antioxidant content, green juices from vegetables and fruits are increasingly appreciated and recommended. The green juice made from apple (Malus domestica) cucumber (Cucumis Sativus) spinach (Spinacia oleracea) and parsley (Petroselinum crispum) has an antioxidant, detoxifying and alkalinizing role, contributes to improving the health of the body. The purpose of this study was to analyze and compare some physico-chemical characteristics: pH, electrical conductivity, dynamic viscosity and refractive index in case of the juice samples obtained from apples, spinach, cucumber, parsley and lime each taken separately and in the mixture.

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